Our Almond Biscuits (Gluten Free) were inspired by the Italian Amaretti Biscuits. Keto Friendly, Gluten Free and VERY easy to make!
These Almond Biscuits are soft when first baked, but once refrigerated overnight the texture turns much more biscuity!
Enjoy your Almond Biscuits with a nice strong coffee for the perfect afternoon treat. We used Xylitol in this recipe which works wonderfully. You can also use Erythritol - please read our notes below on how to convert.
If you prefer a more neutral, less almond flavoured biscuit, leave out the optional almond essence, and you'll create a buttery vanilla biscuit! Enjoy
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- Prep 5 MINS
- Cook 10 MINS
- Yields 12
1 cup of almond flour (150g)
1/4 cup xylitol (50g)
40g butter, melted
½ teaspoon baking powder
1 teaspoon vanilla essence
a pinch of salt
a dash almond essence if you want extra almondy. (optional)
Xylitol is toxic to dogs. Please keep away from your furry friends or use Erythritol instead. In this recipe if using erythritol we recommend using 2 tablespoons.
Erythritol Natural Sweetener (600g)AUD$ 10.95
Xylitol Natural Sweetener (600g)AUD$ 11.95
Premium Almond Flour (800g)AUD$ 15.95
1Preheat oven to 170 degrees C & line a cookie tray with baking paper.
2Sift together almond flour, sweetener & baking powder.
3Add in the egg, vanilla, melted butter and almond essence.
4Work with back of spoon to combine.
5Use a teaspoon to dollop the mixture onto the lined tray.
6Press down with your palm (wet your hands a littl as it is a bit sticky) and pop a blanched almond on top for decoration (optional)
7Bake at approx 170C for 7-10 mins.
8Let cool, they are soft when first baked but then crisp up when cooled.
Biscuits should be stored in the fridge (for up to 5 days) but served at room temperature. Biscuits can be frozen for up to 3 months.
You can use erythritol if prefer but xylitol tastes better. If using Erythritol I would reduce to 2 tablespoons to prevent aftertaste!